UMAMU Estate Ann's Cabernet Sauvignon with Roast Turkey Breast, Walnut & Prune Stuffing and a Roasted Grape Glaze

 

Ingredients:

Stuffing

125g pitted prunes
50ml cognac
1 small onion chopped
2 cloves garlic chopped
1 anchovy fillet finely chopped
2 T olive oil 
1/2 cup shelled walnuts roughly chopped
2 slices of rustic bread, torn into small pieces 
150g butter softened
2 T chopped tarragon
2 T chopped parsley 
Turkey breast from 1 whole turkey (ie: both breasts still joined together) de-boned, skin on (approx 2-2.5kg)
2 cups chicken stock, water or red wine
Large sprig of rosemary
2 bay leaves
Salt & pepper to season
A thin long skewer & string to tie up turkey
1 bunch red grapes like muscatel
3T olive oil
2T soft brown sugar
2 T balsamic vinegar
1/2 cup water

Method:

Soak prunes in cognac for a few mins.

Sauté the onions, garlic and anchovy in the olive oil until onions have softened. Mix with the rest of the stuffing ingredients and half the butter until combined. Season to taste. 

Gently slide your fingers under the turkey skin to loosen the skin from the breast meat. Stuff some of the softened butter under the skin, being careful not to tear it.

Lay the turkey breast skin side down and season. Spread the stuffing along the centre of the two breast halves, then bring the 2 sides of the breast together, secure with a skewer while you tie the breasts together along the length in 5cm intervals.

Remove skewer and place turkey breast tied side facing down on a roasting tin. Coat the top of the breast with the remaining butter and season.

Pour the stock/ water or wine into the roasting tin, add bay leaves and rosemary. Cover the tin with foil and roast in a 180C pre-heated oven for approx 1 1/2 hours, basting the turkey with the juices every 30 mins. Add more water to the roasting tin if required.

In the last 30 mins of cooking time, remove the foil to brown the turkey. To test the if the turkey is cooked, insert a fine skewer in it’s thickest part and if the juices run clear, then it’s cooked. If not, roast for a further 15 mins or until juices run clear. Once cooked, rest turkey for 30 mins covered in foil.

To roast the grapes, combine the olive oil, brown sugar and balsamic vinegar. Leave the grapes on the stalk and dip into balsamic mixture to coat. Pour 1/2 cup of water into the base of a small roasting pan, lower grapes into the tin and drizzle the remaining balsamic mixture over. Roast in the oven for 30mins until grapes are caramelised and the pan juices have thickened.

A gravy can be made by deglazing the grape pan and adding to the juices of the turkey pan. Add more water if necessary and thicken with a touch of cornflour if needed.

Enjoy with a glass or two of UMAMU Ann's Cabernet 2011.